Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts

Tuesday, April 29, 2014

Churro Macarons

Churro Macarons by The Sweet Chick
Who else but me would combine Spanish and French desserts into one tasty treat.  Ever since I made my Conversation Heart Macarons, I have been thinking up other crazy macaron flavors.  With Cinco de Mayo around the corner, I thought a churro flavor would be appropriate.  I've made Churro Cupcakes, Churro Crepes, Churro Donuts, Churro Puff Pastry, so why not in a French macaron form.  Trust me, you are going to like these.

Thursday, November 14, 2013

No Bake Butternut Squash Cheesecakes

No Bake Butternut Squash Cheesecakes by The Sweet Chick
Well, after two recipe fails in two weeks, it feels good when one works out. Ok, so it almost didn't, but I saved it. Thank goodness because it really is dreamy.  I am still on a butternut squash kick.  I just really like the taste of it.  I did try spaghetti squash for the first time this week, but I was not a fan and neither was the rest of the family.  I think I will stick to butternut squash.  I like seeing how many different flavors I could pair it with.  This time I pair it with Gingerbread Twix.  Yep, those are them crushed at the bottom of this dessert.  Have I intrigued you yet?

Tuesday, June 25, 2013

Maple Bacon Scones

Maple Bacon Scones #maple, #bacon, #scones, #dessert, #breakfast
Ok, yeah I know, scones are not very summery, but I don't care.  I was in the mood for something maple bacon and this is what I decided upon.  While everyone else is making ice cream, popsicles, and macaroni salad, I am going to wolf these down.  There is no shame in having a maple bacon addiction.  I'll stand up and shout it proudly.  For those of you out there that are with me on this, come on over.

Tuesday, April 30, 2013

Maple Strawberry Banana Muffins

#maple #strawberry #banana #muffins #snack #breakfast #dessert


I kept promising my husband I would make him some banana muffins.  My first attempt was a total recipe fail.  The muffins tasted good, but were heavy like bricks.  Then my husband suggested I make strawberry banana muffins (he wanted to make sure he got credit for that idea), so I researched some recipes I could adapt.  I knew I wanted to add some maple and cinnamon flavor in there.  Hubby was quite pleased with the results.

Tuesday, April 23, 2013

Churro Puff Pastry

I am still looking for Spring.  We saw it peek it's head out a week or so ago, but not it has disappeared again.  Today was windy and chilly.  The skies were cloudy all day.  All I want it some warm weather so we can spend some time outside for a change.  I hate being trapped in the house.  But I supposed the only good thing to come out of this, is more baking for me.  Last week I made six jars of dulce de leche.  I had some recipe testing to do.  The first two recipes didn't go so well, but this one came out just right.

Thursday, April 18, 2013

Chocolate Maple Donuts

Trying to sell a house is very frustrating.  Especially if you really want to move.  We are still waiting for the people that want to buy our house to sell their place.  If they don't sell, they can't buy and if we don't sell, we can't buy.  So as much as we want to move, we are still not certain we will be able to.  We are playing the waiting game and I suck at it.  In the meantime, I am going to stuff my face with donuts.

Monday, April 15, 2013

Maple Bacon Rice Krispie Treats

So I missed the bandwagon when maple bacon treats came around.  Then I must have dozed off when chocolate bacon treats were making the rounds.  So I thought I'd make up for it by throwing it all together.  This is by far my craziest Rice Krispie treat yet.  It has cinnamon, maple syrup, bacon, chocolate and sea salt.  If you think all these don't belong together, then you will just have to make some for yourself to see that oh yeah baby, it does and you can't each just one.

Monday, February 18, 2013

Churro Donuts Holes

I watched a documentary about Johnny Cash last night and now I am listening to his music as I write this post. He songs remind me of driving up to Canada in my dad's Oldsmobile Regency with my parents and oldest brother.  Dad had Johnny playing on the 8-track.  There is just something about his voice that is haunting.  While Elvis is still my number one singer, Johnny comes in a close second.  I was definitely born in the wrong era.  None of this has to do with churros or donuts, I just like good music and thought I would share.  Don't worry I'll still share the recipe for these finger-lickin' treats.

Friday, February 8, 2013

Cinnamon Raisin Rice Krispie Treats

There is currently a blizzard coming our way.  Looks like we may be stuck in the house for awhile.  I hope we don't lose power.  That would not be fun at all.  But something that is fun are these Cinnamon Raisin Rice Krispie Treats.  If you like cinnamon and raisin, then you are going to love these.

Tuesday, February 5, 2013

Cinnamon Chocolate Cake with Cinnamon Mascarpone Frosting


I did not grow up in a sport-playing or sport-watching household.  The only sport my husband's family watches is soccer, mostly the World Cup games and that is only on every four years.  So last weekend was just a regular weekend for us.  No crazy Superbowl parties.  No yelling, no screaming, no cursing, no jumping, no arms waving.  Just a nice peaceful family weekend.  I used this quiet time to bake a cake. 

Thursday, December 13, 2012

Dark Chocolate Ginger Cupcakes with a Vanilla Mascarpone Frosting

Sorry, but I still can't get enough of the chocolate and ginger combo.   I am addicted.  I just want to put it in everything.  I think they need to make a chocolate ginger cereal.  Oooh...that would be really good!

Wednesday, December 5, 2012

Mini Cinnamon Egg Nog Donuts with an Egg Nog Glaze


Before I share this recipe with you, I want to give a shout out to the wonderfully talented Ashton from Something Swanky that I met while attending Online BlogCon.  She is the artist behind my new blog design.  I have been wanting a face-lift for my blog for a while now, but didn't have the know how to do it myself.  So I contacted Ashton and told her what I wanted and she brought my ideas to life.  Now every time I click on my page, I have a huge smile on my face. If you are looking for your own blog face-lift, check out her Etsy shop here.  She has great prices, is very friendly, and does a fabulous job.

Saturday, October 20, 2012

Apple Pie Donut Holes


This week has been incredibly busy.  We put our house up for sale and my sister-in-law had her baby early.  All happy things, but hectic non the less.  I did have some time to make these treats.  I wanted donuts, but also wanted to use my new Babycakes cake pop machine.  So I thought donut holes would be fun.


I used some canned apple pie filling that I had on hand.  It already had a great flavor, so I knew the donut holes would come out tasty.

Okay, so it's a slightly messy project, but they came out so cute.  The clean up is really easy on the Babycakes machines.  This is my third machine, so I should know.

The donut holes pop out quite easily from the reservoirs and they bake so darn fast.  Oh the possiblities for recipes with this thing.

I did glaze the donuts after they cooled off, so they wouldn't dry out.  I was going to coat them in cinnamon sugar, but after taste testing one, I realized that the texture was too gritty.

I then moved on to powdered sugar and cinnamon.  After taste testing a few of those to get the right ratio for sugar to cinnamon, I came up with a winner.

 I know what you are thinking.  It is hard work to taste test until you find the right recipe.  My daughter and husband were kind enough to lend me a hand.  They are dedicated helpers.


Apple Pie Donut Holes

by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 4 minutes
Keywords: bake dessert snack apple cinnamon donuts


Ingredients (36 donut holes)
    For the donuts
    • 2 cups all purpose flour
    • 1/2 cup brown sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon salt
    • 2 eggs, beaten
    • 1/4 cup pure maple syrup
    • 1 teaspoon pure vanilla extract
    • 3/4 cup canned apple pie filling
    • 2 tablespoons milk
    For the glaze
    • 1 cup powdered sugar
    • 1 teaspoon pure vanilla extract
    • 4 tablespoons milk
    For the coating
    • 1 cup powdered sugar
    • 1 teaspoon cinnamon
    Instructions
    For the donuts
    In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
    Then add eggs, maple syrup, and vanilla. Mix well.
    Before adding apple pie filling, run a knife through the large chunks of apples to chop them into smaller pieces. Then add to mixture and mix until all apples are incorporated.
    Then add the milk. The mixture will be on the thick side.
    Pour 1 tablespoon of donut mixture into each reservoir of your preheated Babycakes cake pop machine.
    Bake for 4 minutes, then remove and place on a plate or cooling rack to cool off.
    For the glaze
    In a small bowl mix together powdered sugar, vanilla, and milk. You want the consistency to be runny, not thick.
    Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered.
    Then place back on the cooling rack until the glaze is dry.
    For the coating
    In a small bowl combine the powdered sugar and cinnamon.
    Dip each donut into the mixture and roll around until all covered.
    Then place finished donuts in an airtight container until ready to eat.
    Oh, who are you kidding, go ahead and start eating!
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    Thursday, October 11, 2012

    Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

    Just when you thought I was done with pumpkin recipes, I have come up with one more.  The Pumpkin Spice Crepes were great just as is, but I always like to embellish, so I decided to fill them.  I loved the Cinnamon Mascarpone Frosting I used for my Churro Cupcakes, and usually eat it by the spoon full, because it is so light and only a tad bit sweet.  I knew it would make a great filling.  The cinnamon worked well with the pumpkin in the crepes and the maple syrup I poured over them.

    These are great for breakfast, dessert, or just a mid-afternoon snack.  They are not heavy, they won't weigh you down, and they won't make you feel guilty for eating them.

    Mmm....just look at those beautiful specks of pumpkin spice.  I have fallen in love with pumpkin spice this year. I can't get enough of it.  I may have to start buying it by the pound.  Those little containers don't last very long.

    Does anyone else feel this way or is it just me?



    Pumpkin Spice Crepes with a Cinnamon Mascarpone Filling

    by The Sweet Chick
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Keywords: skillet pumpkin cinnamon mascarpone cheese crepe 


    Ingredients (10 crepes)
      For the crepes
      • 1 1/2 cups milk
      • 1 cup all purpose flour
      • 1 egg
      • 1 teaspoon vegetable oil
      • 1/4 teaspoon baking powder
      • 2 teaspoons pure vanilla extract
      • 1 1/2 teaspoons pumpkin pie spice
      • 1/2 cup pumpkin puree
      • 1/4 cup water
      For the filling
      • 1 cup heavy cream
      • 8 ounces mascarpone cheese, room temperature
      • 1/2 cup confectioners' sugar, sifted
      • 1/4 teaspoon cinnamon
      Instructions
      For the crepes
      In a blender or with hand mixer, combine all ingredients. Blend until smooth. Batter should be very thin. If batter is too thick, add a little more water, one tablespoon at a time.
      Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat.
      Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
      Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
      Repeat with remaining batter.
      For the filling
      With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).
      In another bowl, mix together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
      Fill each crepe with about 1/4 cup or so of filling. Roll up the crepes and drizzle with maple syrup or dulce de leche.
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      Tuesday, October 9, 2012

      Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

       My mom always made the best carrot cake.  Flavorful, moist, and with lots of carrots!  So I pulled out a copy of her recipe.  Of course it was written in French, so it took a little extra thinking on my part.  Although I can read, write, and speak French, I do not use it everyday, therefore my vocabulary it sometimes lacking.

      Don't worry I have translated it for you.  I did swap a few things in the recipe. I replaced some of the oil with unsweetened apple sauce and some of the all purpose flour with whole wheat flour and added some vanilla.

      Yep, I grated my carrots by hand.  I do have a small food processor, but didn't feel like taking it out.  Anyway, grating by hand is good exercise.

      I used my square muffin tin by Dannyseo, but you can make them in a regular muffin tin also.  You can see specks of cinnamon and the bits of carrots.  You can almost smell the goodness.

      My mom always topped her cake off with a cream cheese frosting, but I wanted something different. I really liked the Cinnamon Mascarpone Frosting I made for my Churro Cupcakes.  I thought it would be a nice compliment to the muffins. It just needed a hint of maple syrup.  Everything tastes better with maple syrup.  My dad always pours it over any dessert he has.  It's no wonder I love it so.

       
      Carrot Cake Muffins with Cinnamon Maple Mascarpone Frosting

      by The Sweet Chick
      Prep Time: 15 minutes
      Cook Time: 15 minutes
      Keywords: bake dessert cinnamon raisins pecans maple syrup muffins 


      Ingredients (24 muffins)
        For the muffins
        • 2 cups sugar
        • 1 cup all purpose flour
        • 1 1/14 cup whole wheat flour
        • 2 teaspoons baking soda
        • 2 teaspoons baking powder
        • 2 teaspoons cinnamon
        • 4 eggs, beaten
        • 1 cup vegetable oil
        • 1/2 cup unsweetened applesauce
        • 2 teaspoons vanilla
        • 3 cups grated carrots
        • 1 cup raisins
        • 1/2 cup chopped pecans
        For the frosting
        • 1 cup heavy cream
        • 8 ounces mascarpone cheese, room temperature
        • 1/2 cup confectioners' sugar, sifted
        • 1/4 tsp. cinnamon
        • 2 tablespoons pure maple syrup
        Instructions
        For the muffins
        Preheat oven to 350ºF.
        Place sugar, flours, baking soda, baking powder and cinnamon in stand mixer bowl. Mix on low till well blended.
        Add beaten eggs, oil, applesauce and vanilla. Mix on low for 2 minutes. Then stop and scrape down sides. Continue mixing on low until mixture is well blended.
        Add carrots, raisins, and pecans. Mix until all are incorporated.
        Pour mixture into greased or lined muffin tins.
        Bake on 350ºF for 15 minutes or until toothpick inserted in center comes out clean.
        Then take out of oven and place on cooling rack.
        For the frosting
        With stand mixer on medium speed (with whisk attachment), whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).
        In another bowl, stir together mascarpone, cinnamon, confectioners' sugar, and maple syrup until smooth.
        Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately on cooled muffins.
        After frosting the muffins keep them refrigerated.
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        Wednesday, July 18, 2012

        Mom's Apple Cake


        Growing up, my mom stayed home and raised four kids while my father worked two jobs to support us.  My mom made sure we had a home cooked meal everynight and always made a dessert to eat after dinner.  Sometimes it came from a mix and other times it was made from scratch.



        This apple cake is from her batch of recipes - her bits and pieces of yellowed paper with handwritten recipes that have been folded and unfolded many times over the years.  Some papers even have fingerprints of food, others have splatters of oil.  My mom never had a need for a fancy cookbook.  She had recipes passed down to her by family members or passed along to her by friends.

         
        I think she had the right idea.  All her desserts were delicious and were made with ingredients you could find in any pantry.  I am pretty sure I got my sweet tooth from her.  I don't know from whom this recipe originated, but mom has been making it for as long as I can remember.

        The ingredients for this cake were very basic.  I just used the apples I had in the fridge.  They were a mix of two different kinds.  I don't think it really matters what kind of apples you use.


        The original recipe is for one regular bundt pan cake, but my mom had given me this cute mini bundt cake pan, so I made twelve mini cakes. You can find similar pans on Amazon.com.  I have also used this recipe to make cupcakes before (see here).  The cakes are very moist and very heavy in weight , but they just fall apart in your mouth.  You can't eat just one bite.  The glaze is not overpowering.  It's just to add a little decoration.  You don't want to put too much.

        Just look at those chunks of apple..oh and the specks of cinnamon....mouthwatering!  I have to go get myself another piece now after looking at all these pictures.  Hope you enjoy it as much as I do.



        Mom's Apple Cake

        by The Sweet Chick

        Prep Time: 10-15 minutes

        Cook Time: 20 minutes

        Keywords: bake dessert cinnamon apple cake

        Ingredients (12 mini bundt cakes)

          For the cakes
          • 2 cups all purpose flour
          • 2 cups sugar
          • 4 teaspoons baking powder
          • 4 teaspoons cinnamon
          • 1 cup vegetable oil
          • 4 teaspoons vanilla extract
          • 4 eggs
          • 4 cups chopped apples (about 3-4 big apples)
          • 1 teaspoon salt
          For the glaze
          • 1 cup powdered sugar
          • 2 tablespoons milk
          • 1 teaspoon Crisco vegetable shortening

          Instructions

          For the cakes

          Preheat oven to 350º F. Grease and flour your pan. I use Baker's Joy spray.

          In a large bowl or in a stand mixer, mix together flour, sugar, baking powder and cinnamon.

          Then add the oil, vanilla, eggs and salt. Mix until smooth, then add apples and stir until all incorporated.

          Bake for 20 minutes. (For cupcakes, bake 15-20 minutes. For one large bundt cake, bake for 1 hour)

          Simply flip over the pan to remove the cakes and place on a rack to cool.

          For the glaze

          In a small bowl mix together powdered sugar, milk and Crisco. Whisk until it becomes a liquid.

          Using a large spoon, slowly pour the glaze around the tops of the cakes and let drizzle down the sides. Use immediately before glaze sets.

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          Friday, June 29, 2012

          Churro Crepes with Homemade Dulce de Leche

          Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one.  Churro Crepes.  I made these for my family one Sunday morning and I made some for the guys at my office.  I received high compliments, so I thought I 'd share the recipe.  Crepes are so easy to make once you get the batter right.  You don't need any fancy equipment.  My mom always made her crepes in a regular pan greased with good old Crisco.  I prefer a non-stick pan coated with cooking spray.  To each their own.
          I did try two different dulce de leches with the crepes.  The darker dulce de leche was made by a friend.  She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through.  It produced a darker, thicker, and more rich flavored dulce de leche.  I cooked mine in a jar in the slow cooker for 10 hours (see how here).  I ended up with a lighter, creamier and thinner dulce de leche.  Each is equally good, it just depends on what you need it for.  If you want to use it as a filling for a cake or cupcakes, the thicker one is better.  If you want to pour it over ice cream or crepes, then the thinner one works better.  I did like my homemade dulce de leche better with these crepes because the taste didn't over power the cinnamon flavor and the light fluffy texture of the crepe.  The thicker, darker dulce de leche was just to strong for this delicate treat.

          For those who just don't care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes.  It is dark and thick like the one my friend made.  You should be able to find it at your local Spanish market.  If not, you can try La Salamandra brand on Amazon.com.

          Churro Crepes

          by The Sweet Chick
          Prep Time: 5- 10 minutes
          Cook Time: 18-20 minutes
          Keywords: breakfast dessert dulce de leche cinnamon crepe
          Ingredients (12 crepes)
            For the crepes
            • 1 1/4 cups milk
            • 1 cup all purpose flour
            • 1 whole egg
            • 1 teaspoon vegetable oil
            • 1/4 teaspoon baking powder
            • 1 teaspoon pure vanilla extract
            • 1 teaspoon ground cinnamon
            For the cinnamon sugar
            • 1/4 cup granulated sugar
            • 1/4 cup light brown sugar
            • 1 1/2 teaspoons cinnamon
            Instructions
            For the crepes
            In a blender or with hand mixer, combine all ingredients. Blend until smooth.
            Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
            Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
            Repeat with remaining batter.
            When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
            For the cinnamon sugar
            Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
            Eat and enjoy!
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            Wednesday, May 30, 2012

            Mini Churro Donuts with Homemade Dulce de Leche

            So since I made some dulce de leche this weekend, I decided I needed to use it for something.  I already made Churro Cupcakes, I had to come up with another bright idea.  I hadn't made donuts in a while, so why not churro donuts.  I pulled out my Babycakes mini donut maker and set to work.


            I flipped through the recipes that came with the machine and found one for Buttermilk Spice Donuts which I adapted to a cinnamon donut.  And since I never have buttermilk on hand, I just used regular milk and white vinegar.

            I did learn one thing new from Love From the Oven website.  She glazes her donuts before adding any toppings, to keep the donuts moist.  That sounded like a reasonable idea.

            I could have eaten it just like this.  Ok fine I did eat one just with the glaze, well ok..maybe two, but who's counting.  The recipe makes plenty to spare.

            But in my defense, I did get some help from this guy, who woke up from his nap in the middle of my glazing.

            He was my first taste tester.  He gave me a thumbs up in the recipe.  The rest of his hand was busy shoving the donut in his mouth.



            Churro Donuts

            by The Sweet Chick
            Prep Time: 10-15 min
            Cook Time: 4-5 min per batch
            Keywords: bake dessert cinnamon dulce de leche donuts
            Ingredients (about 36 donuts)
              For the Donuts
              • 1/3 cup vegetable oil
              • 1 cup sugar
              • 2 eggs
              • 1 cup milk
              • 1/4 cup vinegar
              • 1/2 tsp vanilla
              • 2 cups AP flour
              • 4 tsp baking powder
              • 1/2 tsp baking soda
              • 1/4 tsp salt
              • 1 1/2 tsp cinnamon
              For the Glaze
              • 1 cup powdered sugar
              • 1 tsp vanilla extract
              • 4 tbsp milk
              For the Homemade Dulce de Leche
              Instructions
              For the Donuts
              Mix milk and vinegar together and set aside for 5-10 minutes until it forms curds.
              Meanwhile using a hand mixer or stand mixer, beat together oil and sugar. Add eggs and vanilla. Stir in the milk/vinegar and mix well.
              Stir together the dry ingredients and slowly add to to the wet ingredients, making sure to have a nice smooth mixture.
              Use a piping bag or a Ziplock bag with tip cut off to fill each donut reservoir with about 2 tbsp of batter.
              Bake for about 4-5 minutes or until toothpick inserted in center of donut comes out clean.
              Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.
              For the Glaze
              In a small bowl mix together powdered sugar, vanilla, and milk. You want the consistency to be runny, not thick.
              Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered. Then place back on the cooling rack until the glaze is dry.
              For the Dulce de Leche
              Once the glaze dries, spread the homemade dulce de leche over each donut. Eat and enjoy!
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